STRESS RELAXATION OF WHEAT FLOUR DOUGHS FOLLOWING BUBBLE INFLATION OR LUBRICATED SQUEEZING FLOW AND ITS RELATION TO WHEAT FLOUR QUALITY

1995 ◽  
pp. 323-331
Author(s):  
J.C. Bartolucci ◽  
B. Launay
Keyword(s):  
Stress Relaxation ◽  
Wheat Flour ◽  
Squeezing Flow ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Lubricated Squeezing Flow

scholarly journals Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

2011 ◽  
pp. 111-121
Author(s):  
Verica Petrov ◽  
Nada Filipovic
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Ash Content ◽  
Amylolytic Activity ◽  
Falling Number ◽  
Black Point ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Technological Quality

The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

Evaluation of GlutoPeak test for prediction of bread wheat flour quality, rheological properties and baking performance

2019 ◽  
Vol 90 ◽  
pp. 102827 ◽  
Author(s):  
Çiğdem Mecitoğlu Güçbilmez ◽  
Mehmet Şahin ◽  
Aysun Göçmen Akçacık ◽  
Seydi Aydoğan ◽  
Berat Demir ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Bread Wheat ◽  
Wheat Flour ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Baking Performance ◽  
Bread Wheat Flour

Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics

2018 ◽  
Vol 112 ◽  
pp. 345-352 ◽  
Author(s):  
Fatma Boukid ◽  
Barbara Prandi ◽  
Elena Vittadini ◽  
Enrico Francia ◽  
Stefano Sforza
Keyword(s):  
Celiac Disease ◽  
Wheat Flour ◽  
Flour Quality ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Wheat Flour Quality

Investigation of Soft Wheat Flour Quality Factors Associated with Sponge Cake Sensory Tenderness

2012 ◽  
Vol 89 (2) ◽  
pp. 79-83 ◽  
Author(s):  
Kazuhiro Nakamura ◽  
Yoshinori Taniguchi ◽  
Masato Taira ◽  
Hiroyuki Ito
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Quality Factors ◽  
Flour Quality ◽  
Sponge Cake ◽  
Factors Associated ◽  
Wheat Flour Quality
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